3320 Emincé de Volaille Valentino

Method

Prepare a Salpicon as for chicken Croquettes and mix it together with some Pommes Duchesse mixture. Arrange this as a narrow border around a buttered dish. Brush with beaten egg and colour it in the oven.

Fill the centre of this border with slices of chicken, small oval slices of tongue and slices of mushroom and truffle, all mixed and reheated with Velouté.

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